Kedgeree (from Khichuri)

The original Khichuri is easily digestible dish (no fish, meat or egg) that is beneficial for all constitutions. Westerners call it Kedgeree. Nigella replaces the earthier Indian flavours with the sharper ones of Thailand. A subtly spiced rice dish, almost original if I may say, but with extra vegetable, Mackerel and egg (my improvised version).

2 cups brown unpolished rice
4 cups water
1 small handful coriander leaves
½ tsp mineral salts (organic)
2 tsp ghee
1 tbsp Olive oil
1 big onion, finely sliced
5 shallots, finely sliced
½ tsp fresh turmeric (grated)
½ tsp coriander powder
½ tsp cumin powder
½ tsp whole cumin seed
½ tsp whole mustard seeds
½ tsp mild curry powder
1 pkt baby Kailan (organic)

2 pcs Mackerel
2 large eggs (free range)
4 stalks Coriander leaves

Wash rice and set aside.

Saute shallots, turmeric, coriander powder, cumin powder, whole cumin seed, whole mustard seeds with ghee for a few minutes. Add rice and stir so that it’s all well coated. Transfer into the rice cooker with 4 cup of water and add salt.

Steam the Mackerel and flake it with the fork.

The eggs required for this dish need to be what French wall mollet – hard enough to peel but with a soft, oozing yolk. In order to achieve this, you must not harshly boil the egg but gently simmer them, then turn off the heat and leave and leave it in the water for a while. Mine did not turn out as expected!

Use clean pan, sauté sliced onion until soft with olive oil and add curry powder, cook for 2 – 3 minutes. Add in baby kalian and flaked Mackerel, toss quickly.

Add the rice and serve hot with eggs and coriander leaves.

A healthy meal in a pot, my dinner for last night. Very delicious actually. Try it out.